Abstract: This thesis developed a HPLC method for Quick determination of the benzo (a) pyrene (BaP) level in the instant noodles with fluorescence detector. These samples were treated by the HiCapt-Benzo solid phase extraction (SPE ) column, and then separated by the C18 revered -phase column (4.6mm ×250mm , 5μm) , quantified with the external standard method. It was showed a good linear relationship at a rang of 1.0²00μg/L, R2=0.9998. The limit of detection was 0.5μg/kg in the flavored oil and 0.1μg/kg in the noodles. Linear plots were obtained between 1.0μg/L and 200μg/L. The recovery was 78.1%⁹6.7%, and RSD (n=6) was 0.97%⁶.23%. The result showed that the method was sensitive, accurate, convenient and quick, which was suitable for the B (a) P determination in the instant noodles.